Channa (Chole) Masala

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Channa (Chole) Masala


Cooking Time

Preparation Time :5 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 5 Min


Serves : 8
  • 2 cups kabuli channas/garbanzo beans

  • 8 cups water

  • 2 nos tea bags

  • 1 nos black cardamom

  • 1 nos bay leaf

  • 1 piece cinnamon stick

  • 1 pinch salt – to taste

  • 1.5 tsp oil

  • 1/8 tsp hing/asafoetida

  • 400 gms crushed tomatoes

  • 1 cups channa/chole masala

  • 1/2 tsp anardana

  • 1/2 tsp red chili powder

  • 1/2 tsp chaat masala

  • 1/2 tsp amchur/dry mango powder

  • 2 nos onions & green chilles – for garnishing


  • Soak The Channas Overnight.
  • Transfer The Channas And The Water It Has Been Soaking In Into The Pressure Cooker.
  • . Add In Cinnamon Stick, Bay Leaf, Black Cardamom, Teabags & Salt. Mix
  • Close Pressure Cooker And Allow It To Whistle Thrice, Lower Heat And Cook For Another 20 Min.
  • . Once Done, Allow The Pressure To Go Down And Then Open
  • Seperate The Water And The Channas, Do Not Discard The Water.
  • In A Pan, Heat Oil On Medium Heat.
  • Once Hot, Add In The Asafoetida And Right After That Add In The Crushed Tomatoes.
  • Cook Till The Tomatoes Seperate From The Oil
  • Add In The Channa Masala, Chaat Masala, Red Chilli Powder, Dry Mango Powder & Anardana Powder.
  • Mix Well
  • Add In The Channas/Chole And Mix Again.
  • Add In The Water That Had Been Set Aside, Little At A Time.
  • Mix Occasionaly And Cover And Allow The Channas To Cook.
  • Repeat The Process Till The Water Is All Consumed And The Consistency Of The Gravy Looks Good.
  • Garnish With Onions And Green Chillies.
  • Serve Hot With Puris, Bhaturas, Bread, Chapati, Parathas Or Naan. Tips: 1. Serve The Channa Masala With Tikkis Or Samosas. 2. If The Dish Is Too Sour, Add A Tsp Of Sugar To Balance Out The Flavor.